Ingredients

Directions

Makes 26 2 1/2" biscuitsWhisk flours, sugars, baking powder and salt togetherStir in the cream until a dough forms, about 30 secondsTurn the dough onto a lightly floured counter and make into a ballKnead the dough briefly until smooth, about 60 secondsWork in additional flour if neededPat or roll the dough into a 3/4" thickness. Cut with 2 1/2" biscuit cutter, laying the prepared biscuits 1/2" apart on a parchment-lined cookie sheet as you goGather the scraps and re-knead and pat or roll them to 3/4" thicknessContinue as above until all dough is usedWrap cookie sheet in greased plastic wrap and freeze until solid (about 6 hours)Transfer to ZipLock Freezer bag and freeze until ready to use. When ready to use, preheat oven to 450 degreesPlace biscuits 2" apart on parchment-lined baking sheet and place on upper-middle rackBake 20-25 minutes, until puffy and golden brown